“Sufferin Succotash”, I grew up hearing Yosemite Sam and Sylvester say that phrase. I knew that succotash involved corn and a few other ingredients but I never really gave it much thought until the other day when the grandkids and I were watching some silly You Tube videos and heard it again. I did a little research and found that succotash is a dish served down south and in the New England states as a tradition at Thanksgiving. It mostly consists of corn and lima beans. Recipes vary in the use of lima beans. Kidney or other shell beans can be substituted. Other vegetables like peppers and tomatoes are sometimes added and the succotash was topped with a pie crust, butter or lard (shudder). The one thing I found in most recipes was that there were very little seasonings so I’ve made my own version (i.e. spicy) here served over mashed potatoes and ‘sufferin succotash’ this stuff is good.



  • 2 tbsp olive oil
  • 2 cups frozen corn
  • 2 cups frozen lima beans (substitute edamame or kidney beans)
  • 1 medium onion, diced
  • 1 sweet red pepper, diced
  • 2 tomatoes, diced
  • 1/4 - 1/2 cup Sweet Heat Chili Sauce (If you don’t have this chili sauce on hand shame on you but you can season with any seasoning you like, red pepper flakes and cumin, or garlic, basil and  oregano or thyme, rosemary and sage)
  • 1 1/2 pounds potatoes, cut into 1 inch pieces (I like to use red bliss, yukon gold or other thin skinned potato so I can leave the skins on)
  • 1/2 tsp sea salt or to taste
  • 2 tbsp chives, chopped
  • 1/2 cup milk (I used unsweetened organic soy milk)


  1. Place the potatoes in a large saucepan and add enough water to cover them.
  2. Bring to a boil over high heat. Reduce heat to a simmer and cook about 15 minutes or until the potatoes are fork tender.
  3. While the potatoes are cooking heat the oil in a large skillet over medium high heat. Add the onions and red peppers. Sauté 5-7 minutes until the vegetables are tender.

    Add lima beans and corn and cook for another 5 minutes

  4. Add the lima beans and corn. Cook another 5 minutes until the beans and corn are heated through.
  5. Add the tomatoes and chili sauce. Reduce heat to low.
  6. Once the potatoes are cooked, drain and add the chives, salt to taste and 1/4 cup of the milk. Mash or whip with an electric beater. Add more milk if needed.
  7. Spoon a serving of the potatoes onto a plate and top with a serving of the succotash.

Nutritional Info:

Makes 6 servings.

Serving size 1/2 cup potatoes and 1 cup succotash.

Nutrients per serving:  Calories: 262, Cal. from Fat: 56, Total Fat: 6g, Sat. Fat: .5g, Carbs: 44g, Fiber: 7g, Sugars: 7g, Protein: 8.5g, Sodium: 216mg, Chol: 0mg


You can serve the succotash alone as a side dish or it’s also great in a tortilla topped with shredded cheese.

Store leftovers in an airtight container in the refrigerator for up to 2-3 days.

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